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Chocolate-Peanut Butter Cheesecake


Chocolate-Peanut Butter Cheesecake recipe















nonstick cooking spray
1 cup chocolate wafer cookies
Finely ground
2 tablespoons butter, unsalted
2 tablespoons sugar
4 ounces semi-sweet chocolate
broken up into small pieces (I used Ghirardelli chocolate found in baking isle), null
4 packages cream cheese
8 oz each - room temperature
1.5 cups sugar
Pinch salt
1 teaspoon vanilla extract
4 large eggs
Room Temperature
.5 cup peanut butter
4 ounces chocolate, bittersweet
broken up into small pieces (I used Ghirardelli chocolate found in baking isle), null
3 tablespoons butter, unsalted
1 tablespoons milk, whole
2 tablespoons light corn syrup


Preheat oven to 325℉ (160℃)

Prepare springform pan

1) Wrap the outside bottom and sides of a 9" springform pan with double layer of tinfoil.

2) Lightly coat the inside of the pan with cooking spray.

3) Line the inside with parchment paper. (This will prevent water from getting into the cake during baking.)


1) Stir together chocolate wafers and sugar.

2) Add in melted butter and stir thoroughly.

3) Press the mixture in the bottom of the pan with a spoon evenly.

4) Bake 10 minutes or until firm.

5) Let cool on wire rack while continuing to filling.


1) chocolate in a double boiler. This will prevent the chocolate from burning and gives an even temp to melt.

2) Remove from heat and let cool.

3) Beat cream cheese for 3 minutes on medium speed until fluffy.

4) On reduced speed, add in sugar slowly and evenly.

5) Add in salt and vanilla and continue to beat until smooth.

6) Add in 1 egg at a time. Beat each until just combined after each addition. DO NOT OVER MIX.

7) Divide mixture in half.

8) Add peanut butter in one half and chocolate in the other until mixed.

9) One cup at a time, starting with the peanut butter mix, pour mixture from center of the crust. Lightly tap or shake to even out slightly. (It's okay if it doesn't spread to the edge. It will get there by the last layer.) Add one cup of the chocolate mix on top of the peanut butter mix and tap or shake. Continue alternating back and forth until you have used all of the filling.

10) Tap and/or shake LIGHTLY to help even out the batter in the pan.

Prepare for baking

1) Bring a pot of water to boil. (I used the same water I did in my double boiler pan from the melting of the chocolate.)

2) Use a boiler or baking pan deep and wide enough to put the springform pan inside and add enough of the boiling water around it to go half way up the springform pan.

3) Bake for 1 hour, 20-minutes or until the cake is set but a little giggly in the center.

4) Cool on wire racks completely

5) Refrigerate cake in pan until cool. At least for 6 hours.

6) Add glaze and toppings as desired (If using following glaze, it will harden in the refrigerator).

For Glaze

1) Melt the chocolate and butter in a double boiler pan.

2) Remove from heat and add milk and light corn syrup

3) Use right away as the mix will harden.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 94g (3.3 oz)
Amount per Serving
Calories 34457% of calories from fat
 % Daily Value *
Total Fat 22g 33%
Saturated Fat 11g 54%
Trans Fat 0g
Cholesterol 114mg 38%
Sodium 160mg 7%
Total Carbohydrate 11g 11%
Dietary Fiber 1g 3%
Sugars g
Protein 14g
Vitamin A 12% Vitamin C 0%
Calcium 4% Iron 5%
* based on a 2,000 calorie diet How is this calculated?


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